Hours of flinging arrows at targets and stumps, my confidence is there to hunt for my first deer or even critter. As I am getting ready for this upcoming hunting season I find myself getting more and more appreciative about after the kill. Field dressing the deer doesn’t yet seem to bother me. Dry aging, utilizing as much of the deer as I can, butchering and storing the meat so that it is preserved properly, is weighing on me increasingly as the season approaches. What are some basic tips/ techniques or things I should have or do to have good meat?